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Salad with leeks and sour cream

Leek and Sour Cream Salad

Simple, quick, and wholesome, for the whole family! This leek and sour cream salad turns out very delicate in flavor, yet filling and nourishing. Thanks to the fresh herbs, leek, and eggs, it makes a wonderful addition to a springtime lunch, when your body needs vitamins.

Anna

Recipe author

Composition / ingredients

Servings:

Leek (mine weighed 350 g)

Eggs (boiled)

Dill

Sour cream

100

Lemon juice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 42 % 8 g

Carbohydrates 21 % 4 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a leek and sour cream salad? Gather your ingredients. Hard-boil the eggs ahead of time (9–10 minutes), then cool them in cold water so they're easier to peel. For the dressing I use sour cream (mine is 20% fat, but you can use less), though you can also use mayonnaise or a mix of mayonnaise and sour cream. The lemon juice is optional, as is the ground black pepper.
Step 2:

Wash the white part of the leek thoroughly to remove any grit and sand, prying apart the long stalks (if you have time, you can soak the leek in cold water for a few minutes). If the leek isn't very young, scald it with boiling water and immediately douse it in ice water. Trim off the root end and slice the leek into rings. Put the sliced leek into the salad bowl of your choice.
Step 3:

Peel the boiled, cooled eggs. Cut them into small cubes and add them to the bowl with the sliced leek.
Step 4:

Rinse the fresh dill under cold running water and shake off the excess. Chop the dill and add it to the salad.
Step 5:

Add the sour cream and salt to the salad, plus lemon juice and black pepper if you like. Stir the salad.
Step 6:

The finished leek and egg salad is ready to serve. It'll brighten up any lunch as a colorful, wholesome dish. It's great alongside potato dishes. Enjoy!

Now that leek has become widely available, it's a frequent guest at many families' tables. Unlike the regular onion, leek has a more delicate, mild flavor, while matching it for health benefits. Leek is full of vitamins and nutrients (A, E, C, the B vitamins, and so on) and contains sulfur compounds that calm inflammation, as well as antioxidants. On top of that, leek has practically no calories or fat, so you can enjoy it with minimal impact on your figure. You can make all sorts of dishes with leek — roast it, add it to soups, make salads. The salad I'm offering is very light; kids may not care for it, of course, but adults, especially men, won't turn it down. And this bright spring salad is a great way to use up a glut of boiled eggs (around Easter).
Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially important not to overdo (chili pepper, for example).
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring to a boil over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and let them cool. The sudden temperature change makes them easier to peel.
Make salads only from fully chilled ingredients. A salad made from warm ingredients can spoil quickly.